Chocolate & Dessert

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about.me

www.raleighcakepops.com

My name is Anne Flanagan, and in 2010 I decided to swap my computer for a mixer. As a graphic designer who also loved to bake, I decided it was time to merge my passions, and now, three years later, Raleigh Cake Pops has evolved from a labor of love into a thriving business that delivers a little bit of sweet and a lot of smiles every day. And it continues to be a labor of love!

You can add a little sparkle with a dash of disco dust,more sparkle by coating the pop in sugar crystals,
and EVEN MORE sparkle by adding a dash of glitter to the sugar-coated cake pops!

TIPS!
#1 Tap as much chocolate off of the pop before you add the sugar.
This will prevent the sugar from sliding off the pop and giving you a wrinkled look.

#2 Put disco dust in a clean salt shaker to add a dash of sparkle.
Sprinkle while the pops are drying.

#3 Use sugar crystals over sanding sugar.
The thicker the sugar, the more they’ll sparkle
(keep in mind though they will be “crunchy”).

#4 You can color your own sugar (& nonpareils!) with gel color
(TIP: when making black sugar just use a lot of red and blue…black is usually just very dark purple).
Put sugar (or nonpareils) in a container with a cover (like Rubbermaid or Tupperware), add a small amount of gel color, shake rigorously, open to air dry.
If you are working with a lot of sugar spread it out on a baking sheet or
jellyroll pan to air dry for a few hours.

This is a long awaited e-mail follow-up to tell you how amazing your Cake
Pops went over at our BlogHer show. Not only were they fabulous, they were
also gone by the end of the first day of the show, with people coming back
and asking for the recipe….